The dough used for these cinnamon rolls is similar to my yesterday's post on Upside Down Honey Glazed Rolls. Here, I made only 6 of them [looks quite gigantic for a cinnamon roll] cos’ I wanted to use the new muffin pan which I bought from Giant Hypermarket for only RM5.00. It is very reasonably priced for a non-stick baking pan, worth it. You can actually stick to making 9 or 16 pieces and bake them it a square baking pan.
This dough is pliable, easy to handle and shape. These rolls are soft, moist, fluffy, fine texture, aromatic and sweet. The orange glazed is not intense at all, hardly noticeable in looks and taste wise. Overall, it isn't that sweet as the basic dough only uses 1 tablespoon sugar.
Recipe adapted from Yum Yum Magazine No. 89
Ingredients for Dough
[makes 9 – 7 inch square pan]
250 gm bread flour
50 gm plain flour
2 tbsp milk powder
1 tbsp castor sugar
½-1 tsp salt
1 small egg
1 ½ tsp instant yeast
130-140 ml cold water
30 gm butter
Cinnamon Sugar Filling
60 gm melted butter
60 gm brown sugar
2 tsp cinnamon powder
- Mix brown sugar with cinnamon powder. Set aside.
60 gm icing sugar - sifted
1 tbsp fresh orange juice
- Knead all the ingredients [except butter] into a soft dough. Add in butter and continue to knead until soft, smooth and elastic. Shape into a ball, cover to proof for about 20 minutes.
- Punch down, roll into a rectangle [15” x 10’], spread melted butter evenly over dough and sprinkle cinnamon sugar filling on top of the buttered area or you can divide into 2 portions.
- Roll up the dough into a log, then cut into equal portions.
- Invert cut dough and place them evenly on a greased baking pan or muffin pan. Leave to proof for 40-45 minutes or until double in size.
- Glaze with beaten egg. Bake in preheated oven at 180 degrees C for 20 minutes or until golden brown. Remove from oven and leave to cool.
- Pipe or drizzle orange glaze on top of rolls. Serve.
I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours
4 comments:
Kimmy, I love cinnamon rolls and I used to buy the Cinnabon rolls from the outlets at the supermarket. They are quite pricey. I must attempt to bake one soon after seeing your yummy rolls!
Hi Phong Hong, I used to have cinnamon rolls for breakfast and that time it was only RM0.40 until it went up to RM1.20 from small bakery near the office. I have stopped buying one after I started making my own bread. I don't know what's the price now.
Your cinnamon rolls are very "huat" and lovely! I can see how soft they are! Must be very aromatic from the cinnamon and with a cup of hot kopi-o, yummy!
Hi Joyce, the bun 'huat' is because the dough portion is too much for the size of the muffin tray. If I had made 8-9 pieces then they wouldn't have rose this much and looks flat like the real cinnamon rolls.
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